This is a sponsored post by Shan Foods. All views and opinions are my own!
Spicy and tangy Egg Curry with coconut milk – Boiled eggs cooked in a classic and a traditional curry ( poricha kuzhambhu as we all South Indians call it). It’s a spicy yet tangy tamarind sauce flavored with coconut milk and served with rice or flatbread! Simply comforting and delicious😋
I’ve used Shan Ginger Garlic paste in this recipe. It’s full of flavor and it really saves your time on busy days when you need to prepare a good curry in a jiffy! And Shan does that for me without compromising the flavor and quality!
I’ve used coconut milk but if you have few pieces of fresh coconut, just grind them and add it to the curry instead of the coconut milk.If you are a vegetarian just add some drumsticks or if you are a non-vegetarian add some shrimp to it!
Either way irrespective of what you add the curry is damn delicious😋This curry also goes soo well with idly or dosa. Try it out folks and you’ll know what South Indian food really is!!
Here goes the recipe:
Ingredients:
Mustard seeds – 1 tsp
Curry leaves – few
Onions – 1 big (chopped fine)
Green Chilies – 4 nos slit lengthwise
Shan Ginger Garlic paste – 1 tbsp
Tomato – 4 puréed
Red Chili powder – 2 tbsp
Coriander powder – 2 tbsp
Turmeric powder – a pinch
Thick Tamarind water – 1 cup (see notes)
Sugar – 1 tsp (see notes)
Salt – to taste
Oil – 4 tbsp
Coconut Milk – 1 cup. ( or few pieces of coconut ground
Eggs – 8 boiled and halved or slit in between
Instructions:
Heat 4 tbsp oil in a pan, add the mustard seeds.
When the mustard seeds crackle, add the curry leaves. then add the onions and saute for a minute. Add a little salt to the onions, so that they sweat fast.
Now add in the slit green chilies and ginger garlic paste. Saute well till the raw flavor of the ginger garlic paste goes off.
Once they are well sauteed, add the puréed tomato and saute for a minute.
Add all the masala powders( chili powder, coriander powder, turmeric powder, salt, and sugar). Let the masala cook it the oil separates for about 7 mins.
Mix well. Add about 1 cup of tamarind water to the curry, check the seasoning and bring it to a boil. then switch the flame to medium and add the boiled slit or halved eggs to the curry. Let it simmer for five mins.
Enjoy with rice or flatbread!
Notes:
1. The amount of tamarind water you add has to be adjusted to get the correct amount of sourness in the curry.
2. Please don’t skip the sugar, trust me it gives an awesome flavor and enhances the taste of the dish!
3. You can also grind few pieces of coconut and add it to the curry instead of coconut milk!
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